NECTARINE TART
A beautiful dessert made from any great summer fruit - figs, nectarines, apricots, plums - that, yes, takes a little time. The reward is in the wow factor you get from the result - and in the flavors it provides. Brushing the pastry with a slick of good preserves before you add the fruit will create a thick syrup on the bottom that helps keep the pastry from becoming soggy. Then cut the fruit into quarters or eighths, depending on their size, then crowd the wedges so that they stand at attention in tight concentric circles on a pastry shell. Dust the whole thing with sugar and baste the top with melted butter. Cook and cool the finished tart, then serve with crème fraîche, whipped cream, or a few scoops of your favorite ice cream.
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Blend flour, salt and 2 tablespoons sugar in a bowl or food processor. Dice 8 tablespoons of the butter. Use a pastry blender or two knives to blend flour mixture and butter, or pulse them together in a food processor to make a crumbly mixture. Beat the egg yolk with 3 tablespoons cold water. Dribble it over the flour mixture, then stir or pulse slowly until the mixture starts clumping together. A bit more water may be necessary. Gather dough in a loose ball and form into a disk on a lightly floured surface.
- Heat oven to 375 degrees. Roll out dough and line a 10-inch loose-bottom tart pan. Line pastry with a sheet of foil and spread pastry weights or dry beans on top. Bake 12 minutes. Meanwhile, melt the remaining butter, cooking it on low until it turns a light nut brown. Pit fruit (except figs) and cut in eighths or, if fruit is small, fourths. After 12 minutes, remove foil and weights from pastry. Return pastry to oven and continue baking until it is lightly browned, another 8 to 10 minutes. Remove pastry from oven and increase temperature to 400 degrees.
- Brush pastry with preserves. Arrange fruit in tight concentric circles, starting by placing it around the perimeter, skin side down, against the vertical sides of the pastry and standing it up as much as possible. Brush with melted butter. Dust with remaining sugar. Bake about 35 to 40 minutes, until edges have browned but fruit has not collapsed. Cool before serving with crème fraîche.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 149 milligrams, Sugar 22 grams, TransFat 1 gram
ROASTED NECTARINES WITH LABNEH, HERBS, AND HONEY
Is it a salad? Is it a dessert? The truth is, I just don't know. Fruity, savory, crunchy, spicy and sweet: the kind of combination that simply cannot fail to please.
Provided by Sabrina Ghayour
Categories Summer Nectarine Quick & Easy Roast Vegetarian Yogurt Soy Free Wheat/Gluten-Free snack Appetizer Lunch Honey Fruit
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°. Line a large baking tray with baking paper.
- Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
- Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.
NECTARINE TART
This is simple and delicious and works with any stone fruit. Try it with plums or peaches. This is good at room temperature or chilled and is great with a bit of whipped cream or ice cream.
Provided by MarielC
Categories Tarts
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Peel the nectarines and cut into slices. Toss with the lemon juice and a few pinches of sugar if the fruit is not too sweet. If the fruit is sweet and fresh skip the sugar. Set aside.
- Cream the sugar and butter in a bowl until light and fluffy. Add the flour, baking powder, salt, and eggs and beat until combined.
- Spoon batter into a 10 inch pie pan (it will look like there is not enough batter but there is). Place the nectarine slices on top of the batter packing them in tightly. Sprinkle lightly with lemon juice and some sugar, depending on the sweetness of the fruit.
- Bake 50 to 60 minutes until golden brown. Cool. Refrigerate if desired. Sprinkle a bit of powdered sugar on top if desired.
Nutrition Facts : Calories 393.2, Fat 17.6, SaturatedFat 10.3, Cholesterol 111.2, Sodium 112.2, Carbohydrate 55.6, Fiber 2.9, Sugar 35.9, Protein 5.9
ROAST NECTARINE TART
I made this yesterday for one of my classmate's birthday. Everyone had to bring one dish each so I choose to bring this. It was hot day and kitchen also gets really hot that so hard to make pastry, but in the end I managed to make it somehow. the combination of creamy custard and full of butter flavoured pastry was really nice and the caramelized roast nectarines gave extra flavour and texture! and it looked very pretty too! I think its probably better to make day before and keep the tart in the fridge to firm the custard completely.
Provided by tomoko matsunaga
Categories Tarts
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Grease 19cm*27cm loose-based flan tin. make pastry.
- Pastry:.
- Blend or process flour, sugar and chopped butter until combined.Add egg yolk and enough of the water to make ingredients just come back together.
- Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
- Preheat the oven to moderate (180°/160 fan-forced).
- Roll dough between sheets of baking paper until large enough to line prepared tin.
- Ease dough into prepared tin, press into sides;trim edges.
- Cover and refrigerate 30 minutes. Cover pastry case with baking paper, fill with dried beans or rice; place on oven tray.
- Bake, uncovered, 10minutes, remove paper and beans; bake, uncovered, about 10 minutes or until pastry case is browned lightly. cool.
- Make creme pattissiere while pastry is cooling.
- Creme pattissiere:.
- Combine cream, milk and sugar in medium saucepan. Split vanilla bean in half lengthways, scrape seeds into saucepan, then add pod; bring to a boil. Remove from heat;discard pod.
- Beat egg yolk in small bowl and mix until thick and creamy.beat in cornflour. gradually beat in hot creme mixture. strain mixture into same cleaned saucepan; stir over heat until mixture boils and thickens. Remove from heat; whisk in butter.
- Cover surface of custard with plastic wrap; cool to room temperature,.
- Increase oven temperature to hot(220°C/200°C fan-forced).
- Place nectarines in single layer in large shallow baking dish; sprinkle with juice and sugar.
- Roast, uncovered, about 20 minutes or until nectarines are soft; cool.
- Meanwhile, spoon creme pattisiere into pastry case, cover; refrigerate about 30 minutes or until firm. Top with nectarines.
Nutrition Facts : Calories 674.3, Fat 39.7, SaturatedFat 24, Cholesterol 197, Sodium 150.2, Carbohydrate 75.8, Fiber 3.3, Sugar 47.6, Protein 7.6
NECTARINE AND BLUEBERRY TART
Make and share this Nectarine and Blueberry Tart recipe from Food.com.
Provided by Joel Schwarz
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- To make tart, place flour, salt and sugar in processor and pulse several times.
- Cut butter into tiny pieces and pulse until mixture looks like bread crumbs.
- Add water and bring dough into ball.
- Knead lightly and place in plastic and chill at least 20 minutes.
- In large bowl whisk sugar with cornstarch and gentle toss in nectarines (and optional blueberries.
- Sprinkle with lemon juice. Roll out dough on lightly floured board to about a 12-inch round.
- Fold in half and then half again and place on ungreased baking sheet. Unfold.
- Pour fruit and juice into pastry and mound in middle. Gently fold up edges around filling leaving 6-inch opening in middle. Pinch folds together and brush with water sprinkle on 1 Tbsp of sugar.
- Bake in preheated 375°F oven 35-45 minutes until golden.
- Note: You can easily substitute blackberries for blueberries in this recipe.
Nutrition Facts : Calories 431, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 525.4, Carbohydrate 69.5, Fiber 1.8, Sugar 37.9, Protein 4.3
NECTARINE TARTE TATIN
From June 2006 Cooking Light magazine. This impressive-looking dessert is a tasty way to showcase nectarines. Using a stainless steel skillet makes it easier to see when the sugar has caramelized, but you can use a non-stick pan. You'll use the same skillet to prepare the tarte tatin like an upside-down cake, layering pie dough over the fruit and finishing it in the oven. The tart is great served warm with low-fat vanilla ice cream.
Provided by Bren in LR
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Cut 1 nectarine in half. Quarter one nectarine half and the remaining 6 nectarines.
- Combine sugar, water and juice in a 12-inch stainless steel skillet. Cook for 2 minutes or until sugar is golden (do not stir). Remove from heat; stir in butter and vanilla. Let stand 3 minutes.
- Place nectarine half, cut side down, in center of sugar mixture; arrange nectarine quarters, cut side down, around center. Return pan to medium heat.
- Cook for 10 minutes or until bubbly (do not stir). Remove from heat; let stand 3 minutes.
- Roll pie dough into a 12-inch circle on a lightly floured surface. Place dough over nectarine mixture, fitting dough over nectarine mixture, fitting dough between nectarines and skillet.
- Bake at 425 degrees for 15 minutes or until lightly browned. Remove from oven and cool for 10 minutes.
- Carefully invert tart onto a serving plate. Cut into wedges.
- 183 calories per serving.
Nutrition Facts : Calories 169.3, Fat 5.6, SaturatedFat 1.9, Cholesterol 2, Sodium 77.7, Carbohydrate 29, Fiber 2.1, Sugar 17.9, Protein 2.1
NECTARINE ROSE TARTS
These tarts look pastry-shop impressive but couldn't be easier to make! Leaving the skins on the fruit gives them a beautiful rose-like appearance, but if you find the skin tough, feel free to peel the nectarines before you begin.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h15m
Yield 12 tartlets
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a muffin pan with 12 cavities with nonstick spray.
- In a medium bowl, toss the sliced nectarines, lemon juice and almond extract if using to combine. In a medium pot, melt the butter over medium heat. Add the sugar and cinnamon and stir until the sugar is completely dissolved. Pour the syrup over the nectarines and toss gently a few times to combine. The heat of the syrup should soften the fruit slightly.
- Using flour if necessary, roll out the puff pastry sheets to a 9-by-12-inch rectangle. Cut across the 9-inch side, cutting the dough into six pieces, each 12 inches long and about 1 1/2 inches wide.
- Arrange about 10 slices of nectarine along one of the long edges of the dough. Overlap each piece of fruit as you lay them down. Gently fold the excess dough below it up to encase the base of the fruit slices.
- Starting from one of the shorter ends, gently roll up the dough and fruit into a spiral and place it, with the skins of the fruit facing up, into the prepared muffin pan.
- Bake until the crust is deeply golden brown, 25 to 30 minutes. Cool for 5 minutes inside the pan, then use a small offset spatula to remove the tarts to a cooling rack.
- In a small pot, heat the jam over medium heat until it is soft and fluid. Use a pastry brush to generously brush the surface of each tart.
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